Preheat the oven temperature to 400 degrees F
Slice the squash in half, lengthwise.
Scoop out all the seeds with a spoon, set aside for roasting, if desired.
Roast for 20-30 minutes, until it is soft to the touch. No salt or oil needed.
Meanwhile in a small saucepan set over medium high heat, add water and 1 teaspoon kosher salt.
When boiling, add millet and rice, cover and reduce to simmer.
Cook for 20-25 minutes until you see little holes for fluffiness.
In a large saute pan set on medium heat, add oil, and Earth balance spread.
When melted add diced onions.
Toss to coat onions well for a minute.
Then add the cinnamon stick, curry, cumin, cinnamon. Combine well.
Add diced apples, stir for 2-3 minutes until just beginning to soften.
Add kale, swiss chard and remaining 2 teaspoons kosher salt. Toss well (I use tongs to grab and turn over big leafy greens, no mess). It will look like a huge amount in the pan but it will shrink within a minute.
Add radicchio, and cranberries. Combine well.
Cook for another minute until greens have softened but still have a little firmness.
Add tamarind paste, and pepitas, mix well, cook another minute until done.
Add the millet/wild rice mixture to the pan, mix.
Scoop stuffing mixture into the halved delicata squash shells.